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Comforting Meatball Marinara Sub Sandwiches

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Juicy meatballs baked in marinara sauce, layered in toasted sub rolls with melted provolone cheese for a comforting and satisfying sandwich.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20)
  • ½ cup (60 g) Italian seasoned breadcrumbs
  • ¼ cup (25 g) grated Parmesan cheese
  • 1 large egg (room temperature)
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste
  • 2 cups (480 ml) store-bought marinara sauce
  • 1 tbsp olive oil
  • Pinch of red pepper flakes (optional)
  • Fresh basil leaves for garnish
  • 4 sub rolls or hoagie buns
  • 8 slices provolone cheese (2 per sandwich)
  • 2 tbsp butter, softened

Instructions

  1. In a large mixing bowl, combine ground beef, Italian seasoned breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, and pepper. Mix gently until just combined, about 5 minutes.
  2. Roll the mixture into 1 ½-inch (4 cm) meatballs, about 16 total. Place on a plate or tray. (10 minutes)
  3. Heat olive oil in an oven-safe skillet or baking dish over medium heat. Brown the meatballs on all sides, turning carefully with tongs, about 5 minutes.
  4. Pour marinara sauce over the browned meatballs. Add red pepper flakes if desired. Stir gently to coat evenly. (1-2 minutes)
  5. Preheat oven to 375°F (190°C). Bake the meatballs and sauce for 15 minutes until cooked through and sauce bubbles.
  6. While meatballs bake, slice sub rolls lengthwise leaving a hinge. Spread softened butter inside each roll. Toast under broiler on a baking sheet for 1-2 minutes until golden and crisp.
  7. Remove meatballs from oven. Using tongs, scoop 4 meatballs with sauce into each toasted roll. Top each with 2 slices of provolone cheese. (3 minutes)
  8. Return assembled sandwiches to oven or broiler for 2-3 minutes until cheese is melted and bubbly.
  9. Garnish with fresh basil if desired and serve immediately while warm.

Notes

Do not overmix meatball mixture to keep meatballs tender. Toasting the rolls with butter creates a barrier to prevent sogginess. Broil sandwiches carefully to melt cheese without burning. For gluten-free, use gluten-free breadcrumbs and rolls. Meatballs can be made ahead and reheated gently in sauce. Avoid microwaving assembled sandwiches to keep bread crisp.

Nutrition

Keywords: meatball sub, meatball sandwich, marinara sauce, provolone cheese, comfort food, easy dinner, sandwich recipe

Find it online: https://leilameals.com/comforting-meatball-marinara-sub-sandwiches-easy-homemade-recipe/